RICARDO: Chocolate-covered Almonds and Raisins




OUTPUT 2 ⅔ CUPS (650 ML)


  • 1 cup (150 g) almonds, roasted
  • 1/2 cup (70 g) raisins
  • 8 oz (225 g) milk chocolate, melted and tempered
  • 2 tsp cocoa powder (optional)


  1. Place the almonds and raisins on a large plate. Freeze for 30 minutes.
  2. Place the cold almonds and raisins in a bowl. Cover with half of the chocolate and stir to coat. Freeze for 15 minutes. Break apart any clusters that have formed.
  3. If the remaining chocolate has thickened, melt and temper again. Drizzle over the nuts and raisins, and stir well to coat. Spread on a baking sheet lined with parchment paper or a silicone mat, separating the pieces. Dust with cocoa powder, if desired. Let rest for 30 minutes or until the chocolate has set completely. The chocolate-covered almonds and raisins will keep for 3 weeks in an airtight container at room temperature.
  4. Wrap the treats in plastic or paper pouches and give as a gift.